Extra Virgin Olive Oil – Italian choice
We are Grace Johannesen and Sarah Greising, and for our project for the international internship, we are researching different recipes to use with Redoro Olive Oil. Our final project is to create a cookbook with appetizers,
salads, pastas, main courses, and desserts that we will present to five Italian professio
nals. In Italy, Redoro has a reputation for being an excellent, authentic, and high quality company. As a part of our ground-breaking project, we have learned a lot about the differences and similarities between the types of olive oils that we are promoting. Among their many olive oils, Redoro has provided us with three diverse and unique olive oils, and each type pairs nicely with different types of food.
The Olio Extra Vergine di Oliva (Extra Virgin Olive Oil) can be used with the biggest variety of recipes. The subtle taste pairs nicely with vegetables, white and red meat, and any pasta dish. Our favorite dish to prepare with the extra virgin olive oil is a quick and simple caprese salad. With a few cherry tomatoes sliced in half, some small mozzarella chunks, a few basil leaves sliced chiffonade style, and a drizzle of Redoro, you can have a delicious and easy snack.
The Olio Extra Vergine di Oliva Biologico (organic olive oil) is made with 100% organic olives. It has a more bitter taste than the extra virgin olive oil, and is best paired with vegetables. We suggest pairing this type of oil with a roasted pepper dish. We will provide this recipe just in time for Thanksgiving.
The third type of olive oil is the Olio Extra Vergine di Oliva Veneto Valpolicella D.O.P which stands for Denomination of Origin Protected. In simpler terms, D.O.P. products have a government seal of approval ensuring they are authentic and high quality. Each part of the production process must be completed in order for a product to receive this seal. The sweet taste of this oil nicely compliments fish and meat recipes, without overpowering their natural flavors.
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